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      05-15-2020, 01:14 PM   #1
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Smile My Very First Pot Roast and Using a Slow Cooker

And no... I'm not talking about Cannabis!

Yesterday I started out with a room temperature cut of amazing Chuck Roast Shoulder. I pan seared it for 5min each side before gently laying it over a bed of Sliced Purple Onions. I proceeded to pour in 12oz of Organic Beef Broth. Added @ Tbsp of Garlic Salt. Added in Baby Carrots & some New Potatoes. Laid a generous amount of fresh Thyme on top of the meat. And covered with more purple onion. Baked for 7hrs in my electric Cuisinart Crock Pot.
The results were "Extraordinary!"





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      05-15-2020, 01:42 PM   #2
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What time's dinner?
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      05-15-2020, 01:46 PM   #3
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Looks incredible. Recipe?
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      05-15-2020, 01:50 PM   #4
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My Granny was known for her pot roast.
She would put some Ballantine beer in the pot. I use Guinness Extra Stout.

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      05-15-2020, 01:55 PM   #5
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Quote:
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Looks incredible. Recipe?
Itís in the original post
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      05-15-2020, 02:29 PM   #6
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Itís in the original post
Hahaha!!! Yes indeed.
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      05-15-2020, 02:32 PM   #7
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Quote:
Originally Posted by TXSTYLE View Post
And no... I'm not talking about Cannabis!

Yesterday I started out with a room temperature cut of amazing Chuck Roast Shoulder. I pan seared it for 5min each side before gently laying it over a bed of Sliced Purple Onions. I proceeded to pour in 12oz of Organic Beef Broth. Added @ Tbsp of Garlic Salt. Added in Baby Carrots & some New Potatoes. Laid a generous amount of fresh Thyme on top of the meat. And covered with more purple onion. Baked for 7hrs in my electric Cuisinart Crock Pot.
The results were "Extraordinary!"





Excellent, Big Marcus!!

If I leave after my last meeting I can make it there by 7.
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      05-15-2020, 03:14 PM   #8
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Excellent, Big Marcus!!

If I leave after my last meeting I can make it there by 7.

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      05-15-2020, 04:20 PM   #9
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looks like every other slow cooker meal .........watery and tasteless.

i dont get slow cookers because to get flavour you have to braise or roast until crusted, so why not just us a cast iron pot, braise hard then cook in there?
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      05-15-2020, 04:25 PM   #10
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looks like every other slow cooker meal .........watery and tasteless.

i dont get slow cookers because to get flavour you have to braise or roast until crusted, so why not just us a cast iron pot, braise hard then cook in there?
WRONG!!! Far from tasteless. Incredibly savory in fact that only this method of cooking produces.
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      05-15-2020, 04:33 PM   #11
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How is it any better than a cast iron pot on low heat? So watery it's effectively a stew.
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      05-15-2020, 04:37 PM   #12
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Quote:
Originally Posted by Alfisti View Post
looks like every other slow cooker meal .........watery and tasteless.

i dont get slow cookers because to get flavour you have to braise or roast until crusted, so why not just us a cast iron pot, braise hard then cook in there?
This is far from a tasteless meal. Pan searing 5 min on each sides changes the flavor profile and you have the meat breaking down in its own juices over 7 hours which will produce more savory, complex flavors. The addition of garlic salt, onion, carrot broth and thyme simmering with the meat in its own juices... Hmmmmmmm. It's not like he threw it in a pot of boiling water and cooked it for 30 minutes with no seasoning; this would produce a tasteless meal..good job chef TX!!
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      05-15-2020, 04:45 PM   #13
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Looks great! My gf makes this (on a smaller scale) all the time, but she does it in the pressure cooker so it's done in no time. I imagine having it cook for 7 hours would make it even better though!

Can never go wrong with a nice pot roast. I personally love it over rice, soak the rice in that broth...
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      05-15-2020, 04:51 PM   #14
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Quote:
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Looks great! My gf makes this (on a smaller scale) all the time, but she does it in the pressure cooker so it's done in no time. I imagine having it cook for 7 hours would make it even better though!

Can never go wrong with a nice pot roast. I personally love it over rice, soak the rice in that broth...
In a dutch oven this might take ~ 4hrs. Granny would thicken up the gravy with some flour, and serve over flat noodles.

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      05-15-2020, 04:55 PM   #15
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Meant to ask TXSTYLE, what do you do, if anything, to the gravy, pls?

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      05-15-2020, 05:08 PM   #16
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Quote:
Originally Posted by Yessir View Post
This is far from a tasteless meal. Pan searing 5 min on each sides changes the flavor profile and you have the meat breaking down in its own juices over 7 hours which will produce more savory, complex flavors. The addition of garlic salt, onion, carrot broth and thyme simmering with the meat in its own juices... Hmmmmmmm. It's not like he threw it in a pot of boiling water and cooked it for 30 minutes with no seasoning; this would produce a tasteless meal..good job chef TX!!
BINGO! I didn't simply throw meat in water and boil LOL! The pan searing Is an essential step that produces the braised flavor. And also the organic beef broth helps too. Overall, I will be preparing this more often! Family loved it!
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      05-15-2020, 05:08 PM   #17
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What makes your slow cooker meat so special? We have a dinner thread already.

Unreal.
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      05-15-2020, 05:09 PM   #18
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Quote:
Originally Posted by Alfisti View Post
looks like every other slow cooker meal .........watery and tasteless.

i dont get slow cookers because to get flavour you have to braise or roast until crusted, so why not just us a cast iron pot, braise hard then cook in there?
Agree it is garbage .. my mom cooks with slow cooker she is 80
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      05-15-2020, 05:10 PM   #19
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Meant to ask TXSTYLE, what do you do, if anything, to the gravy, pls?

Murf
So basically if you want to thicken it up: flour or cornstarch will work. I may do that next time with homemade mashed potatoes. If you leave it as is, you're getting Au jus style perfect for rolls.
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      05-15-2020, 05:24 PM   #20
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What makes your slow cooker meat so special? We have a dinner thread already.

Unreal.
Pot Roast is special! It deserves in depth analysis.
Make sure you burn all sides a little so it isn't like stew....
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      05-15-2020, 05:26 PM   #21
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Quote:
Originally Posted by Yessir View Post
This is far from a tasteless meal. Pan searing 5 min on each sides changes the flavor profile and you have the meat breaking down in its own juices over 7 hours which will produce more savory, complex flavors. The addition of garlic salt, onion, carrot broth and thyme simmering with the meat in its own juices... Hmmmmmmm. It's not like he threw it in a pot of boiling water and cooked it for 30 minutes with no seasoning; this would produce a tasteless meal..good job chef TX!!
But it's not a roast, it's a stew now. And if i am stewing, i agree one needs to sear so then a cast iron pot sears brilliantly and gets better flavour because you can then simmer for 4 to 6 hours on low and retain the browned goodness flavour found on the pan, there's a french word for it .. broulire or something.
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      05-15-2020, 06:04 PM   #22
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congrats!
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